Ragù Bolognese

• servings: 5 servings
• active time: 20 minutes
• total time: 3 hours 30 minutes

Ingredients

60g unsalted butter

60ml olive oil

120g diced pancetta

2 large onions

2 large carrots

2 celery sticks

500g minced beef 80%

500g minced pork

400ml whole milk

2 dried bay leaves

400ml dry white wine

140g tomato paste

300ml chicken stock (if needed)

1 lb. pappardelle pasta

To Serve: Fresh grated Parmesan cheese

Directions

In a large saucepan (the larger the better) warm the butter and olive oil over medium-low heat.

Meanwhile, chop the pancetta and finely dice the onion, carrot and celery. Add these to the pan and sauté, stirring occasionally for 15 minutes, make sure they don’t brown.

Combine the minced beef and pork in the pan and season with salt and black pepper. Cook just until the meat looses its pink colour, around 10 minutes; do not brown.

Add the milk and bay leaf, simmer until almost evaporated, 20 minutes or more depending on the size of the pot and how much liquid is released from the meat.

Pour in the wine; simmer until almost evaporated, another 15-20 minutes. Add the tomato puree; stir to dissolve and add some of the stock if desired. Stir well.

Reduce the heat to low. Cook the sauce, with the lid ajar, for about 1-2 hours. The sauce should just “blip” and not boil rapidly. Low and slow is key for a melt in your mouth texture. Do not rush the cooking process. If at any point the liquid is reducing too quickly, add stock or canned tomatoes (if using).

For the pappardelle: bring a large pot of water to a boil. Salt generously. Add the pappardelle noodles and cook until soft and al dente, 3-7 minutes depending on thickness. Taste for doneness. Make sure to to stir occasionally so the pasta doesn’t stick together. When finished, retain some of the strained pasta water and use tongs to toss the pasta in butter with the pasta water to emulsify then transfer the pasta directly into the sauce. Serve with Parmesan cheese.